Rhubarb Crumble

from LCBO Food & Drink magazine

Ingredients:

• 1lb (500g) rhubarb, cut into 2 in pieces
• 1/4 cup brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp grated orange rind
• 1 tbsp butter

Topping:

• 1/2 cup rolled oats
• 1/2 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter

1. Preheat oven to 375C
2. Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind, and butter in bowl. Spoon mixture into 4 well buttered 1-cup dishes (or I put it all in one 4 cup casserole dish)
3. Combine oats, flour, brown sugar and salt in medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle over fruit.
4. Bake for 30 to 40 minutes or until top is golden and juices are bubbling. Serve with vanilla bean ice cream